2 1/2 kg short ribs
Brown mushrooms serves 4 hungry people
non virgin olive oil
1 jar roasted red peppers
3 carrots
1 spanish onion
1 leek
1or 2 glass of red (something you'd drink)
a few sprigs of fresh thyme
2 tbsp cream of horseradish
3 tbsp gravy granules
1 pint of water
salt & pepper
In a food processor chop the carrots, leek, jar of roasted peppers with the oil and a splash of water until it's a lumpy paste almost. And the most wonderful thing the children won't even know they've had some of their 5 a day.
In your largest pan/ heatproof casserole dish add the oil seal the Ribs then season. Add mushrooms and gently seal.
Pour over your vegetables and the rest of the water, bring to the boil
Add the glass or two of wine, gravy granules, horseradish and thyme, bring back to the boil and cover.
Put into the top AGA oven 220 for about an 90 mins then into the bottom oven 100 for about 5 hours, stirring ever hour or so.
Remove Ribs from pot add a knob of butter and bring gravy to the boil, serve with some nice fluffy mash.